Poultry Meat Quality and Product Technology
Overview
Researchers in the poultry meat quality and product technology focus area seek to develop mitigation strategies to address product defects arising from live production, processing or food safety interventions, improve process efficiencies and optimize further processed product formulations.
Poultry Meat Quality and Product Technology Researchers:
- Casey Owens, Meat Scientist: production and processing factors affecting muscle metabolism and meat quality including muscle myopathies. Research also focuses on detection and evaluation methods for meat quality and defects
- Tomi Obe, Assistant Professor: Identifying prevalent/persistent foodborne pathogens and subtypes in poultry, optimizing interventions strategies for their controls, and developing diagnostics